Coffee Knowledge
Latest articles, industry insights and brewing guides
Why there is a unified cup to test the importance of the flavor wheel
My bazaar is in the northern part of Nicaragua (not related to Niagara Fall in North America) in Central America and Ocotal, the provincial capital of Nueva Segovia, bordering Honduras. February to April every year is the harvest season for high-quality coffee in Central America. The hard work of workers such as farms, processing plants, porters and harvesters over the past year has all been rewarded by these two months. For the sake of myself
How to make iced coffee that is simple and can retain the characteristics of individual coffee at home?
Professional barista communication Please follow the coffee workshop (Wechat official account cafe_style) Qinliang iced coffee / ICED COFFEE walking in the streets on a hot summer afternoon, do you have the same desire for a cool drink as we do? And what kind of drink can have a charming aroma change like a single black coffee? It seems that only coffee can satisfy our taste.
What is the difference between dry aroma and wet aroma of freshly roasted coffee beans? What's the smell of coffee?
Professional baristas please pay attention to the coffee shop (Wechat official account cafe_style) coffee beans preserved coffee flavor in the first few days after the peak, this situation will maintain for a period of time, and then gradually lose the flavor with the passage of time! How can you always have high-quality coffee beans? The following key points can be referred to: ■ Buy fresh
Coffee roasting master the difference between roasting coffee and baking cake with fried chestnuts
Red wine juice coffee with nuclear coffee fruit, looks like cherry. Coffee beans, on the other hand, are the core of the fruit. According to the literature, early humans ate coffee fruits just like other fruits. As for drinking barbecued and ground nuts, it should be a later coincidence. At present, farmers in coffee-producing countries will keep dried dried fruits that have been dried and enucleated. Water drink, this drink called cascara is very sweet and tastes good
How to buy fresh coffee beans? Frequently asked questions on the purchase and daily preservation of coffee beans
Exchange of professional baristas Please follow the coffee workshop (Wechat official account cafe_style) preserved / PERSERVE coffee is a kind of agricultural products, fresh is one of the indispensable elements of good coffee. So how to choose and buy fresh coffee, and the problem often encountered by guests is how to preserve it, it has become a very important part. In this article, we would like to use some people to buy
Is the acid of coffee fruit acid or acetic acid? why should we identify these flavors?
When drinking coffee in a restaurant since childhood, no matter what the price or grade of coffee is, it must be a little bitter. Children have the most frank taste buds and are mostly resistant to coffee. This is actually the nature of animals; many poisons in nature, including caffeine, are bitter. Human tolerance for the bitterness of coffee stems to a large extent from the pursuit of the refreshing effect of caffeine. Really good coffee should not.
How should coffee lovers distinguish between "good coffee" and "bad coffee" on Taobao?
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) A good cup of coffee depends on good coffee beans, while the growth environment, climate, aroma, drying treatment and storage time of coffee beans all affect the quality of coffee. Coffee is a drink made from roasted coffee beans (seeds of coffee plants). It is usually a hot drink, but also
What if I buy a bean grinder and buy a bean chopper? Never mind! One step, coffee tastes better.
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) do you only have a bean chopper at home? It doesn't matter, a gadget can make a good cup of coffee. There are many reasons that affect the flavor of coffee, such as water quality, water temperature, uniformity of bean grinder. Wait. The electric bean chopper (commonly known as bean chopper) sent by credit card is not the most ideal bean grinder.
The origin of decaf coffee to water treatment and then to chemical extraction
The so-called decaffeinated coffee means that before the beans are sent to the roaster, the caffeine that affects sleep is separated after processing, but the decaffeinated coffee is not 100% caffeine-free, it can only remove 94% to 98% caffeine, and still contains trace amounts of residual caffeine. At present, there are three commonly used low cause treatment methods, namely, dissolving type, Swiss water treatment method and carbon dioxide.
Five rules for brewing coffee and how to establish your own coffee style-"Coffee Taste"
Professional barista exchanges please pay attention to the coffee workshop (Wechat official account cafe_style) many coffee brewing methods or data can be adjusted according to each person's personal preference, experience and taste, but there are still some general principles in common in brewing coffee. Here are five points, called the "five rules for making coffee" ~ 1. Fresh coffee beans 2. Right
A comparison of the advantages and disadvantages of the production methods of decaf Coffee
The factors affecting the caffeine content, such as the type of coffee beans, soaking time, grinding thickness, cooking method, water temperature, extraction time and so on. Caffeine has some effects on the body, which leads to the popularity of decaffeinated coffee. Decaffeinated coffee means that before roasting, coffee is specially treated to remove 96%, 98% caffeine, and a cup of coffee contains caffeine.
Why is there oil on the surface of roasted coffee beans? "interpreting the Secrets of Coffee with Science"
Professional baristas Please pay attention to the coffee shop (Wechat official account cafe_style) coffee beans look shiny on the surface, which comes from the lipids in the beans themselves. Arabica coffee beans contain nearly twice as many lipids as Congolese coffee beans, so Arabica seeds are more likely to produce oil if they are roasted at the same degree. The special emphasis here is that "the same degree of baking is due to
What are the naming rules for commercial comprehensive coffee names? -"Scientific interpretation of the Secrets of Coffee"
Professional barista communication Please pay attention to the coffee workshop (Wechat official account cafe_style) the product name is an important basis for consumers to judge when buying, if it causes misunderstanding, it will cause great problems. When using a trade name, we must first investigate whether there is any infringement on other people's trademark rights. And, according to the fair competition regulations on the labelling of general concentration coffee and instant coffee
Decaf coffee is good or bad "Swiss water treatment method"
Decaf coffee is difficult to evaluate because decaf coffee processed with real fine beans is not common in the market, and its roasting and brewing requirements are different from ordinary beans, so it is easy to make mistakes, so the taste is difficult to judge. The only one that impressed me was in California a few years ago. After drinking it, I felt empty and boring, like baked bread and steamed fish. now
Selection and preservation of coffee beans: don't blindly believe in famous brand imported coffee beans
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) do not superstition famous brand imported coffee beans although the freshness of coffee beans is so important that we strongly recommend that every coffee lover can roast at home by himself, but undeniably, not everyone has the conditions or time to bake at home; in addition, many novice friends
The selection and Preservation of Coffee beans how to buy Raw beans
Professional baristas Please follow the Coffee Workshop (Wechat official account cafe_style) now we know that raw coffee beans can be kept for one or two years, but roasted coffee beans can only be preserved for about two weeks to a month, there is a big difference between the two. After considering various factors, some people try to bake by themselves, while others start by buying fresh.
Global Coffee Bean grading system details of Raw Bean grading Standards in Coffee producing countries
For the exchange of professional baristas, please pay attention to the naming methods of coffee in coffee workshop (Wechat official account cafe_style): G1, G2, G3, G4, AA, PB, SHB, SHG, EP, PLANTATION. What exactly does it stand for? The information that may be included in the name of a coffee is: country, producing area, variety, treatment, cup quality, bean order, bean shape or bean color, defect quantity
Is hand-made coffee really good? Why does coffee smell better than it tastes?
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) the smell of coffee is more enjoyable than drinking coffee, this is true, because most of the coffee aromas are volatile and can be felt by the sense of smell; some are volatile and water soluble, which can be felt by the sense of smell and taste; a few are water soluble and can only be felt by the sense of taste. A little sweet and sour wind
Introduction to coffee roasting: suggestions on storage methods of raw beans and bean roasters
Exchange of professional baristas Please pay attention to the issues related to the storage mode of raw beans and the roaster in the coffee workshop (Wechat official account cafe_style). It was all planned in the essay, but at my slow pace, I'm afraid you'll already be impatient when the manuscript comes out, so a brief answer in advance may solve some of your current problems. Let's start with the storage of raw beans.
Introduction to coffee roasting: SCAA coffee roasting color card explanation
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style) SCAA coffee roasting color card SCAA number: 25 roasting name: Itatian Roast Italian roasting bean time: before the oil seeps out slightly, SCAA number: 35 roasting time: French Roast French roasting bean time: second burst peak SCAA number: 45